West Texas Chili (No Beans Allowed) Recipe
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons vegetable oil (or another neutral cooking oil)
  • 1 large onion, diced
  • 2 teaspoons garlic paste
  • 1 pound ground beef chuck
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chile flakes, or less if desired
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  • 1 (14-ounce) can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 cup amber ale
  • 1 tablespoon masa harina
Directions
  1. Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat.
  2. Once the oil is hot, add the diced onion and saute for 3 to 4 minutes.
  3. Add the garlic paste and saute with the onions for another 1 to 2 minutes.
  4. Add the ground beef chuck to the pan.
  5. Break up the beef into small crumbles and cook until browned.
  6. Combine the cumin, smoked paprika, ancho chile flakes, oregano, and sea salt with the beef mixture.
  7. Add the canned tomatoes, tomato paste, and amber ale to the pan. Mix well with the beef and onions.
  8. Bring to a simmer over a medium heat and continue cooking for 30 to 35 minutes, adding a splash or two of water if the pan appears dry.
  9. Stir in the masa harina and cook for an additional 8 to 10 minutes until the chili is thickened. Serve hot.